Ingredients
- Cake:
- 2 cups sugar
- 2 cups all purpose flour
- 3/4 cup cocoa
- 2 tsp. baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1 cup soured milk (see substitutes)
- 1 cup black coffee
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- Marshmallow Frosting:
- 2 egg whites
- 1/4 tsp cream of tarter
- 1 tsp vanilla extract
- 1 cup sugar
- 3 tbsp corn syrup
- 1/3 cup water
- Chocolate Ganache:
- 12 oz semisweet or dark chocolate chips
- 1/2 cup whipping cream
Preparation
Step 1
Cake:
Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.
Pour into 2 greased 9 inch cake pans or one large 10 -12 inch baking pan (no smaller, as the cake will be too thick). Bake at 350 degrees F for 30-35 minutes or until toothpick inserted in the center comes out clean. The time will be longer for a larger pan. Cool completely.
Be sure to assemble cake as close to serving as possible, the frosting may collapse over time.
Frosting:
In a small saucepan combine sugar, corn syrup and water. Bring to a boil over medium heat and continue to cook until the mixture reaches 240 degrees F on a candy thermometer.
Whip the egg whites, cream of tartar and vanilla extract to soft peaks in a large bowl. With the mixer on medium high speed, slowly begin to pour the sugar syrup down the side of the egg white bowl in a thin continuous stream. Continue to whip the frosting until it forms stiff peaks.Don't under whisk, the frosting needs to be thick to hold cake.
Ganache:
Scald whipping cream almost to boiling and pour over the chocolate chips. Mix until completely melted. Let sit until somewhat thick.
Level the tops of the cakes or cake. If using a single cake, split the single layer of the cake horizontally and fill the center with the marshmallow frosting. If using two cakes, lay smooth side up, fill with frosting. Put second layer on, smooth side up. Finally spread the chocolate ganache over the cake and allow it to set. Refrigerate until serving.